Four Simple Recipes To Spice Up Your Summer Peaches

Summertime comes with waves of nostalgia.

Of singing on Jane Street while on my way to homeroom and conversations with my grandmother over cups of cardamom coffee.

The smell of freshly cut grass in the uptown condominium. The smell of warm pretzels in Central Park.

Bags which were filled to the brim at the farmer’s market then lugged onto the metro north.

Peaches, asparagus, peppers, berries, bread and hot tea.

There’s nothing sweeter than a juicy, ripe peach in the summer. When you think of peaches, What comes to your mind? For most it may be a peach crumble or a traditional peach cobbler. While those are delicious, There are many other variations to using these sweet fruits as the star of your dish.

Here are four simple recipes to spice up your peaches for your next dinner party, family gathering or cookout this summer.

1. GRILLED PEACH PANZANELLA

Panzanella is an Italian bread salad usually eaten in the Summer months. Its main ingredients consist of onions, tomatoes and toasted bread soaked in dressing.I find this variation of panzanella to be super comforting. The warm garlicky bread, the rich creaminess of the burrata, the acidity from the tomato, onion and vinegar coupled with the sweet charred peaches make for a perfect bite. It can be served with any choice of meat such as a seared steak or a grilled chicken thigh but it is lovely on it's own. Pop open a bottle of Lambrusco or even some sparkling water with berries and enjoy!

INGREDIENTS

• 2 Peaches
• Heirloom cherry tomatoes
• Burrata
• Garlic
• Ciabatta or a baguette (I prefer a baguette for extra crispness)
• Mint
• Red onion
• Extra Virgin Olive Oil
• Red Wine Vinegar
• Mayonnaise
• Salt
• Pepper

2. PEACH SALSA AND HOMEMADE TORTILLA CHIPS

This recipe makes for a perfect quick and simple snack for almost any time of day.

INGREDIENTS

3. TOMATO - PEACH GAZPACHO

I was nineteen when I decided to take a 3 month long beginner’s culinary course in Lower Manhattan. At first, I was frazzled by the fast pace of the beginner's class as I am more of a hands on learner. I thought that surely it would be novice speed but most of the people there had already worked in some of New York's top restaurants. This dish holds a special place in my heart because gazpacho is one of the first dishes I learned to prepare. After working in the kitchen, under the merciless heat of four ovens for six hours in a mid July heatwave, the gazpachos were pleasently refreshing and invigorating. What I love about gazpacho is how simple it is to make and how innovative it can be. The first gazpachos I learned how to make were peach and tomato. Over time, I began to experiment with making many different gazpachos. From cucumber spinach to white bean and corn and a combination of both tomato and peach. An ode to the first two gazpachos I've ever made.

INGREDIENTS

• Finely chop the garlic and shallot. Place in a large bowl or pot
• Small dice the heirloom tomato and peaches. Place into a bowl containing the garlic and shallots.
• Add the basil to the bowl along with two tablespoons of vinegar, and two tablespoons of extra virgin olive oil.
• Blend with an immersion blender until smooth and no lumps remain.
• Place in the fridge to chill for at least 2 hours.
• Divide the tomato peach gazpacho into bowls and serve.

4. HONEY ROASTED PEACHES WITH MASCARPONE

INGREDIENTS

• 2 Peaches
• Mascarpone cheese
• Ground cinnamon
• Honey
• Thyme

• Preheat the oven to 500 degrees
• Half and pit the peaches